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Everything clean, sparkly and sterile to begin with or them there germies will make a wonderful vinegar for you...

Take 3lbs of rhubarb, chop up as finally as you can be bothered, put it in a sterile bucket. Cover with 3lbs of sugar, put cling film over the top and leave for 24 hrs.Sterilize a demijohn, and sieve, spoon, air locks etc anything you will use. Make up a yeast starter, I just use bread yeast mixed in tepid water with a spoonful of sugar.

Strain the rhubarb/sugar mix, pour the resultant syrup into the demijohn, top up to the shoulders with tepid water. Add the yeast starter, fit the air lock, wait for it to finish its first ferement, then rack it off, it should start going again veryyyyyyyyyyyyyy slowly. I rack it off again after a few more weeks. 6 months after that, I bottle then drink.. or is it drink then bottle the remainder.....

A speaker at our wine circle recommends chopping the rhubarb into approx 1" lengths then freezing it. Once frozen, whether next day, next month, whenever, chop a corner off the bag or put the frozen lump in a sieve and let the juice flow out into a bucket. Use this juice as the basis for your wine. They carry on as you did. I always use a bought wine yeast but, hey, yeast is yeast 'aint it!

Rhubarb wine can turn out a bit acid but you might like an acid wine, and you can sweeten it although you use 3lbs of sugar which should produce a sweetish wine, anyway. It might turn out a teensy bit cloudy. But so what - it is the flavour which counts. My last effort was a beautiful pinky colour and actually clear. A very pleasant experience all round.

And, of course, MUCH more preferable than buying a bottle of wine from a shop.

I blag wine bottles from our local pub and although the newer style with a screw top do not hold a cork (too big) you can re-use the screw top as long as it gets a good clean in sterilising solution.